Mexi-corn Salsapoultry, salsa 11 oz corn, whole kernel - drained 2 medium tomatoes, roma, seeded, - diced 4 oz chilies, green, chopped - undrained 1/4 cup onions, green, sliced 2 tablespoon juice, lemon 1 tablespoon cilantro, minced 1 small pepper, jalapeno, finely - chopped 1 small garlic, clove, minced 1/4 teaspoon salt In a small bowl, mix together all of the ingredients, and set aside. Cook: Nancy Labrie, New Hampshire Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622 |
